Prepare green tea and let it rest a bit. While that is cooling down, combine pineapple, honey, pumpkin, and aloe gel. Add to that sunflower oil and then green tea. Mix well.

Apply the mix on the face and neck and leave on for 15-20 minutes. Rinse off with warm water and pad dry. This amount is enough for 4 applications. Keep it in a glass jar, tightly closed and refrigerated. It is not to be used after 2 weeks.

Japanese face mask

Ingredients

100 gr of honey
100 gr of flour
A bit of milk

Preparation

Combine flour and honey, and gradually add milk. Add enough milk to make the mass creamy. Apply on the face and let it rest for 20 minutes. Rinse off with warm water

Put green tea in boiling water and let it rest a bit. Peel the papaya and remove the seeds. Mix papaya and peeled pineapple in a blender or food processor until the mass is consistent. Pour everything in a bowl and add honey and green tea.

Apply the mask on clean face (you could use a facial steam to remove impurities). Apply the mask on the face and leave it on for 15 minutes. Rinse the face with warm water and pat dry.

This mask can be used within a week, simply keep it in a glass jar, tightly closed and refrigerated.

Honey glycerin mask

Ingredients

1 teaspoon of glycerin (alternatively, use 3 teaspoons of Vodka but do not add water)
1 teaspoon of honey
2 teaspoons of water.
1 teaspoon of wheat flour.

Preparation

Combine all the ingredients and apply it in a thin layer on the face. Leave it on for 20 to 25 minutes. This mask is to be used 2 times a week. It is recommended for dry and normal skin type.

Oily skin honey parsley mask

Ingredients

4 teaspoon of honey
¼ of a cup of chopped parsley. Combine the two and apply on the face. This recipe yields one application.

In small bowl, combine honey, juice concentrate, orange zest, garlic, and red pepper flakes, Rinse chicken with cold water and pat dry. Season lightly with salt. In large non-stick skillet, heat butter and oil, over medium high heat. Add chicken and cook about 4 minutes until seared. Turn chicken, cook another 4 minutes until done. Pour honey glaze mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes.

Combine all ingredients, except rice, in frying pan and bring to a boil. Reduce heat, cover and let simmer about 10 minutes or until done. Serve over rice on glass platter. If desired, top with shredded cheddar cheese and sour

Linguini with honey Shrimp

Ingredients

1 lb. shrimp

1/2 cup julienne carrots

1/2 cup sliced celery

1/2 cup sliced green onion

3 cloves garlic, minced

2 Tbs. olive oil

1/2 cup water

1/4 cup honey

4 Tbs. cornstarch

1 tsp. salt

1/4 tsp. red pepper

1/4 tsp. rosemary leaves

Preparation

Stir-fry shrimp, carrots, celery, green onions and garlic in oil in a skillet over medium-high heat about 3 min. or until shrimp starts turning pink. Combine remaining ingredients except pasta in a small bowl, mix well. Add to shrimp mixture. Stir-fry about 1 minute or until sauce thickens,. Serves over pasta.

Fruit Salad with Lime Dressing

Ingredients

1/2 cup honey

1/2 cup lime juice

pinch nutmeg or cinnamon

Preparation

Quart sliced fruit (berries, apples, melon ect.)

In blender or food processor, combine honey, juice and seasonings, blend until smooth. In medium bowl, toss fruit with dressing and chill until ready to serve.

Whisk together all ingredients except steak and lime wedges in small bowl. Score steak across top and place in shallow baking pan. Pour marinade over steak, turn to coat all sides. Refrigerate 6-8 hours, turning occasionally. Broil 4-6 inches from heat source 3 minutes per side for medium rare or continue to cook to desired doneness. Slice thinly on the diagonal. Serve with lime wedges.

Strawberry Angel Food Cake

Ingredients

1 pkg. strawberry gelatin

1 1/4 cup boiling water

1/2 cup honey

1 lb. frozen strawberries

1 cup heavy cream

1 tsp. vanilla

1/4 cup powdered sugar

a small bar angel food cake

Preparation

Dissolve gelatin in boiling water and stir in strawberries and honey. Cool until it begins to thicken. Tear cake into chunks and put in bottom of 9 x 13 pan. Whip together cream, powdered sugar and vanilla until mixture forms stiff peaks. Reserve 1 cup of gelatin mixture. Fold whipping cream into remaining gelatin. Pour over cake pieces. Pour remaining gelatin over top and refrigerate until ser. Serves 6-8